Tahitian Grilled Steak Recipes

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PERFECTLY GRILLED STEAK



Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)



Poisson Cru or E'ia Ota (Tahitian Lime-Marinated Tuna) image

If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!

Provided by Nif_H

Categories     Tuna

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes
1/2 cup lime juice
1/4 cup coconut milk
1 small cucumber, peeled, seeded, cut into 1/2-inch cubes
1 tomatoes, seeded and diced
3 -4 green onions, chopped
sea salt
fresh ground pepper

Steps:

  • Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
  • Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
  • NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
  • Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
  • Sometimes a pinch of sugar is added to take the edge off the acidity.

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